Beef BBQ & Grilling Recipes
Beef is the heavyweight champion of the BBQ world. From the “holy grail” challenge of a Traeger Brisket Recipe to the quick weeknight satisfaction of BBQ steak tips, this category covers it all. I have cooked thousands of pounds of beef in my career, including countless Certified Angus Beef recipes, to ensure these methods are bulletproof.
Whether you are working with premium cuts or humble ground beef, my goal is to help you achieve perfect tenderness and bark without the intimidation.
Diva Q's 3 Rules for Better Beef
Cook to Temp, Never Time
Beef is stubborn. A brisket is done when it is done. Always use a reliable instant-read thermometer. For slicing consistency, you are usually looking for an internal temperature around 203°F, but "probe tender" (like butter) is the final judge.
Resting is Mandatory
If you slice a steak or brisket immediately off the heat, you lose the juice. Period. Let steaks rest for at least 10 minutes, and let big cuts like brisket rest for at least an hour (wrapped in a cooler is best) to let the fibers relax.
Slice Against the Grain
You can cook the perfect No-fail brisket recipe, but if you slice it with the grain, it will be chewy. Always find the direction of the muscle fibers and slice perpendicular to them for that "melt-in-your-mouth" texture.
Diva Q's 3 Rules for Better Beef
RECIPES
Perfect Pairings
Perfect Pairings
Don’t let that beef stand alone. Beef loves bold flavors, so be sure to pair these cuts with my signature Rubs & Sauces. If you are serving a crowd, check out Appetizers to get the party started, or pour a bold red wine or stout from the Bottoms Up section to match the richness of the meat.
Frequently Asked Questions
Why is my brisket dry, and how does a pitmaster fix it?
How to cook brisket on a Traeger?
How long does it take to cook Smoked Beef Ribs?
What is the best fat ratio for grilled ground beef burgers?
Do I really need to buy Certified Angus Beef?
Ready to become a legend in your own backyard?
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